To me, there is nothing better than French toast. I love it. I don’t eat it often because….calories. But when I do, I go big. I go hard. I go strawberry cream cheese baby. It is my ultimate favorite and what is even better? You can make the whole thing the night before and pop it in the oven in the morning. I love dishes that require that. This Strawberry French Toast Overnight Bake is a must for your weekends and Sunday brunches!
The night before, simply spray a 9×13 baking dish with cooking spray, cube up some French bread, cube up some cream cheese, slice up some strawberries and layer them in the dish. In another bowl, mix up a dozen eggs, a good quality vanilla, milk and maple syrup (I am lucky, Cam gets the good stuff from Canada!) Pour the mixture on top of the bread, cheese and strawberries and top with another layer of cubed bread. Cover and place in fridge overnight!
Secret: I like to place a book or cutting board with heavy things on top when it is chilling so the bread soaks up all the yummy eggy goodness!
Try it out this weekend, you will love it and it will become a staple in your house!!!
In fact, I am going to make some tomorrow night for a lazy Saturday morning!
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 1 large loaf of French Bread, cubed
- 2, 8 ounce blocks of cream cheese, cubed
- 1 cup strawberries, sliced
- 12 eggs
- 2 cups milk (I use 2% or whole)
- 1 teaspoon vanilla
- 1/3 cup maple syrup
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup strawberries, sliced then cut in half
- 1 tablespoon butter
- Spray a 9x13 inch baking dish with cooking spray, set aside
- Slice up the French bread then cut into 1-1 1/2 inch cubes
- Layer an even layer of bread cubes on the bottom of the baking dish
- Cube up the cream cheese into 1 inch cubes
- Add a layer of cubed cream cheese to the bread layer
- Add a layer of strawberries (remember, 1 cup for the bake and 1 cup for the sauce!)
- Add the remaining bread on top of the strawberries
- In a large mixing bowl, crack 12 eggs
- Whisk eggs, add the milk, vanilla, and syrup
- Pour over the layers in the baking dish, try to pour it over the whole bake so all of the bread absorbs the egg mixture
- Cover and place in the refrigerator overnight (this is where I place something heavier on top to make sure all of the bread soaks up the egg mix! You totally don't have to though, I am kind of a weirdo)
- Preheat oven to 350 degrees
- Let the casserole sit at room temp for 30 minutes before baking
- Remove the plastic wrap and cover with foil
- Bake covered for 30 minutes
- Remove foil and bake uncovered for 30 minutes
- Let the casserole sit for a few minutes before serving
- In a medium saucepan, whisk sugar and cornstarch
- Add water and bring to a boil for 3 minutes, stirring occasionally
- Add the strawberries and lower the heat to a simmer
- Simmer for 10 minutes then add the butter and stir until melted
- Dish up your casserole slices then pour the sauce on top!
- This bake will last 3 days in the fridge if covered in foil or wrap!
When you are ready to bake in the morning, get up earlier than everyone else to start the process. Remove the bake from fridge so it sits at room temp for a half hour, preheat oven, then bake for an hour total
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